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Thread: thickening a curry.. made with coconut milk

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    thickening a curry.. made with coconut milk

    hey all i am making curry tonight (love my curry) however when i use coconut milk instead of natural yogurt, its very very runny i am on a low carb diet hence the preference of coconut milk


    any suggestions on how to make my curry thicker
    Sam- I am a weapon of mass confusion.

    try to lose baby weight and a lot more.......

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    what about adding some cornflour to it?
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    Xanthum gum. You get it from the aisle that has wheat free/dairy free stuff. Works a treat and is great for low carb.
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    Yep as above, Sainsburys sell it on the free from aisle, it comes in a tube
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    How or where do you get coconut milk? If you prepare it out of coconut meat, do not add any water. Just squeeze the milk out of it and you will get a thick coconut milk which is enough to make a creamier curry. If it is out of the can, try other brands. Perhaps it's been mixed with lots of water. I always cook curry and I use milk that I prepare myself.

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    Quote Originally Posted by smithj
    How or where do you get coconut milk? If you prepare it out of coconut meat, do not add any water. Just squeeze the milk out of it and you will get a thick coconut milk which is enough to make a creamier curry. If it is out of the can, try other brands. Perhaps it's been mixed with lots of water. I always cook curry and I use milk that I prepare myself.
    I know an Indian chef and he talks about using instant dried potato mash to thickening sauces. Syns free on green and EE. It works a treat.
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    Mushy peas work too x

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    I used to use ground almonds to thicken curries when I was on low carb.

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    Try using the 0% Fat coconut flavoured greek style yoghurts from Danone (I think) I use them for Korma but add it towards the end of cooking.

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    I use smash or blended mushy peas. The peas are super speed too so added bonus with that!




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    Oops just realised how old this thread is!




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